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BYT Photographers Dessert Porn For Valentine’s Day
February 13, 2014 | 10:30AM

Photographs By Shauna Alexander, Stephanie Breijo, Jeff Martin, Farrah Skeiky, Brandon Weight

Single, coupled, somewhere in between, it doesn’t matter, Valentine’s Day is about desserts. Gorgeous shots of indulgent food that make you curse diets. So we asked some of our photographers to remind us of some of their favorite savory dishes. And now we’re hungry from looking at our their favorite savory dishes.

In the mood for some other food-related Valentine’s day stories?

Doughnuts from Ardeo Bardeo

By Svetlana Legetic

For dessert, which we do recommend leaving some room for, don’t forget to order some buttermilk donuts with honey mascarpone. Like the rest of the new ARDEO+BARDEO dishes, it seems like it would be almost too much, but it is actually just right.

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Espresso Donut from Astro Doughnuts

By Farrah Skeiky
If you’re going to eat something you’re allergic to, it better be worth it. Astro makes the stomach ache worth it and combines the classic pairing of coffee and donuts into a single, genius breakfast delivery system.

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Béarnaise

By Brandon Weight

Desserts are refreshingly cooling, with a delicious chocolate chantilly and creme puffs.

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BLT Steak

By Svetlana Legetic

Please leave room for dessert. From the Crepe Souffle to the peanut butter chocolate mousse (with banana ice cream) to the old-school Malt Sunday (which comes with a merengue shell on top, perfect for that satisfying almost-brulee reminiscent first crack) – they all may seem like almost too much, but that is the whole point of the BLT Steak experience-going a little over the top a lot of times.

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Sticky Buns from Evening Star

by Jeff Martin, from this story

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Honey Tangerine Sorbetto from Dolcezza Gelato

By Farrah Skeiky

Any of Dolcezza’s sobrettos will taste like you could have picked them off the tree yourself. The locally sourced produce translates to the juiciest dessert you’ve ever had, and the honey tangerine is no exception. The only complaint raised about this sobretto is that it’s seasonal– but that also means it’s the best.

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Chocolate Cigar Dish from El Centro

By Stephanie Breijo

For something sweet, try their churros–incredibly fluffy with an inescapably delicious taste of vanilla–and sip in chocolate, passion fruit purée and dulce, or order the chocolate cigars made with frozen hazelnut chocolate. You won’t be disappointed.

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Fiola’s Cannoli

Photo by Jeff Martin (from THIS STORY)

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Jardenea

By Marie Formica

Jardenea’s flavor palette is big and easy to appreciate, but between the freshness of its ingredients, commitment to in-house processing and surprising combinations, the place is sure to upset your ideas of what a good meal out is. Just a hint– this is it.

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Menu MBK

By Stephanie Breijo

The desserts are worth a visit alone whether you’re more of a vanilla (try the panna cotta with orange blossom, pink grapefruit and pistachios) or a chocolate (served with spicy ganache and pretzel sable that’s more akin to a fresh cookie). If you’re feeling adventurous, do order the sundae of caramel popcorn ice cream, Coke sorbet, and nougat ice cream for a gourmet spin on classic at-the-movies fare.

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The Oval Room

By Svetlana Legetic

The desserts were equally decadent: the TWIX bar with a caramel pot the creme was a perfect hazelnut bomb, and Shauna defined The Big Mac raspberry macaroon with it’s Prosecco granita to taste exactly what you’d imagine blushing pink to taste: sweet and refreshing and just a little extravagant.

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Ovvio Osteria

By Brandon Wetherbee

Finally, try the assorted Italian cookies. They’re not sexy, they’re not different, they’re not special. They’re just good. Very, very good cookies. The type your grandmother would make that you didn’t appreciate as a child. They’re how you should end this meal.

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Pulpo

By Brandon Wetherbee

If Pulpo was located on 14th St or in the heart of Dupont Circle it would be packed every night. Lucky for you, it’s in Cleveland Park.

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Sugar Daddy Bakery

By Stephanie Breijo

Just across the street from Jack Rose you’ll find a brightly lit, cheerful shop brimming with homemade pies, cupcakes, cheesecakes, cookies and lemon squares, all with a surprisingly homemade feel. The secret ingredient in these recipes is dedication from one Fadi Jaber, the marketing director cum baker behind the franchise.

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Sugar Magnolia

photo by Jeff Martin, pies from THIS STORY

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Ted’s Bulletin

By Brandon Wetherbee

Donuts. Delicious donuts. More varieties of house made Pop Tarts. House made Twinkies. Pies. Shakes. Shakes with donuts in them. Shakes with alcohol in them. The type of food that makes you want to punch the world with joy. It’s treat food. It’s delicious, amazing, treat food.

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Black Cherry Chunk Ice Cream from Taharka Bros.

By Farrah Skeiky

It’s always a joy to show up to an event and find that the Baltimore-based Taharka brothers are scooping up the best imaginable version of a classic flavor. They’ve got the cherry to cream ratio perfected.
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  • ML says:

    Pulpo just closed :(